[world_famous_recipes] Smokey Aubergines in a Lime Sauce
aubergines are eggplants
Ingredients
2 aubergines each 220-225g/7-8oz, pricked lightly with a fork
65g/2½oz onion, chopped finely
1 clove garlic, chopped finely
1 spring onion, chopped crossways, then into fine rings
1 tbsp vegetable oil
100g/4oz lean pork, minced
¼ tsp salt
freshly ground black pepper
For the fish sauce seasoned with lime juice:
1 clove garlic, crushed
4 tbsp fish sauce (nam pla)
4 tbsp lime lemon juice
3 tbsp sugar or less, to taste
3-4 fresh hot red or green chillies, cut crossways, then into fine rounds
Method
1. Line a burner on a gas cooker with aluminium foil, leaving an opening
for the gas. (Line two burners if you wish to cook both aubergines
simultaneously.)
2. Hold one aubergine by its stem end and stand it upright, directly on
top of a medium low flame. Let the bottom char.
3. Now lay the aubergine down on top of the flame and let one side char.
Keep turning the aubergine until all of it is charred and roasted and
the entire vegetable has gone limp. You may need to hold it with a pair
of tongs towards the end. Cook the other aubergine in the same way.
4. Peel the charred skin off the aubergines, picking them up carefully
by the stem now and then, holding them under cold running water to wash
away small bits of skin. The aubergines should stay intact though they
will be somewhat flattened. If small portions do get loose, the
aubergines can easily be reassembled.
5. Put the aubergines side by side into a serving dish that has slight
depth to it as there will be a little sauce later. Pat them dry with
kitchen paper. (You can prepare the dish up to this point a day in
advance. Cover and refrigerate the aubergines. The following day, bring
them to room temperature before proceeding with the next step.)
6. Make the fish sauce seasoned with lime juice: combine the fish sauce,
lime or lemon juice, sugar and 4 tbsp water. Add the chillies. Set aside.
7. Put the oil in a frying pan and set it over a medium high heat. When
the oil is hot, put in the onion and garlic. Stir once or twice and add
the pork, salt and lots of black pepper. Stir and fry for about 5
minutes or until the meat is cooked through, breaking up any lumps as
you do so. Put in the spring onion and stir for 10 seconds. Spread the
pork over the aubergines.
8. Pour the fish sauce seasoned with lime juice over the top and serve
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